Wednesday, January 30, 2013

Healthy Pizza Dip

Dip is awesome.  There are endless possibilities of types to make and types of things to dip.

It's always fun to eat (finger food = awesome.  In fact, I like to make many non-finger foods into finger foods as well).

And it can be super healthy or super indulgent, depending on your mood/ lifestyle/ how many drinks you've had.

This particular dip (while not super-photogenic) is really pretty healthy, especially if you use vegetable dippers.  (Though I did just try it with a bagel chip and that might have to triumph over veggies at the moment)  I also made some roasted baby carrots as another dipping option.

What you need:

1 cup low fat cottage cheese (I used 1 %)
1-2 teaspoons olive oil
15 thin slices of "de-fatted" pepperoni (see below)
2 whole heads roasted garlic
3-4 tablespoons fat-free Greek yogurt
1/3 cup canned artichokes (if using oil packed, omit that olive oil above)
1/4 cup sun-dried tomatoes (again, if using oil packed, omit that olive oil above)
2-3 anchovies
Splash of red wine vinegar
2-3 tablespoons grated good-quality Parmesan cheese
Spices: Season-All, garlic powder, oregano, thyme, and black pepper, to taste (this is what I had, Italian seasoning would be a good substitute for the Season-All if you have it)

To "de-fat" your pepperoni (this step also makes it crispy and probably better for the dip):

Place pepperoni slices in a single layer across a baking sheet or toaster oven pan.  Broil on high for 5-10 minutes, or until pieces have shrunk substantially but not burnt.  Drain fat and sop up the rest from the slices with a paper towel.

For the rest of the dip:
Blend everything in food processor or blender.  Let sit for half an hour or so in the frig.  Serve with dippers of choice, such as:
  • Cucumber slices
  • Red bell pepper slices
  • Roasted cauliflower or broccoli florets
  • Baby carrots, raw or roasted
  • Bagel or pita chips
  • Toasted baguette slices

No comments:

Post a Comment